Tuesday, October 9, 2012

Banana Oatmeal Breakfast Muffins

Yep, another muffin recipe! What can I say.....I love 'em and my kids will eat them. Score! As I was pinning today, I came across this that I repinned from Toni, one of my facebook fans at Fit and Healthy with Debbie Reichert. Here is the original recipe if you would like to check it out at chase and em's site!I did not add any sugar at all, and substituted with honey, as I usually do with my muffins. Therefore, these muffins were not overly sweet, making them truly perfect for breakfast with a cup of coffee. Oh, who am I kidding, I just ate 2 at 2:00 in the afternoon with some skim milk......so sue me! Since I have been eating clean, I honestly don't miss the sweetness in certain foods. That said, if you are looking for a sweeter muffin, then use the sugar that is called for in the original recipe, OR use more honey than I did. But play around with it and make it your own. I found the recipe below to be just right!

Instructions:1. Preheat oven to 400 degrees (9-13-13 UPDATE: I have recently begun baking these at 350 degrees instead). Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.2. Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients to the food processor.

3. Process until everything is mixed together and oats are smooth.At this point in the process, I decided to actually separate my batter into two different bowls. I added dark chocolate chips to one and walnuts to the other. Basically, kid muffins and mommy muffins.

4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

And this is what you get people:

Let them cool on a wire rack for just a few minutes and then dig in. They are actually really good when they are warm!

How YOU doin'???

If you have some extra bananas you would like to bake with, then make sure and check out my other recipe for Banana Oatmeal Dark Chocolate Chip Muffins. It is similar to this recipe, with a slightly different texture, as I used almond meal and oats.

Just baked up your version of these muffins for this coming week's breakfast! A few girlfriends and I are taking the 10-day pledge (part of the 100 days of real food program), and this is just what I needed to start my day off right. Thanks!

Oat flour is the idea. Its the action of grinding the oats that seems to be most important. You could use a coffee grinder or grain mill to make oat flour and mix regularly. Also buying oat flour is an option. I use oat flour for most things instead of wheat and it needs more liquid and often an extra egg, but it's relatively interchangeable. Not always, but success comes more and more frequently. :-)

I just made these and boy are they delicious! I made the "I'm pregnant and deserve something nutritious and delicious" kind aka chocolate chips, coconut flakes, and sliced almonds. ;)They turned out perfect! Thanks!

Made them today. Recipe made the perfect amount for 12. I do not have a food processor so had to use a blender. This made the prep more time consuming, but they still turned out great not too dry and good taste. I will definitely make again. Next time I may use a third banana for extra flavor ( I added walnuts to this batch)

You can leave the flax seed out. However, I like to throw it into my baked goods b/c it full of omega 3's and fiber. Many other wonderful health benefits. Give it a google and check it out! I even like to sprinkle it into my greek yogurt and granola or on my peanut butter toast :-)

I just made these, literally fresh out of my oven and I had to log on to say how delicious they are (they smelled so good I didn't wait for them to cool). I added walnuts to this batch and thinking about other options to add in for the next batch. Great recipe, definitely a keeper.

Applesauce, flax seed meal or banana are good egg replacers, my daughter is allergic. I use 1/4 applesauce per egg? They also sell a product called EnerG egg replacer, it's a boxed powder it works but has no nutritional value/benefits. I usually use flax seed meal, works the best! A mashed half banana per egg works too, because of the pectin in fruit acts as a binder.

I made these today for my 11 month old, and she loves them! I used agave nectar instead of honey, added fresh strawberries, and cooked them in a mini muffin pan so I can freeze them and pull them out for a quick breakfast. Thanks so much for the recipe!

Yes, flax seed can be left out. However, I include it in my baked goods b/c of the health benefits. Full of fiber and omega 3's. I often times sprinkle flax seeds in my oatmeal, or on my yogurt and granola or peanut butter toast. You just need to keep it in the refrigerator in a container because it will become rancid if left out at room temp.

This was so delicious! I made it last night and ate it for breakfast. I added some diced pineapple and baked it as a loaf rather than muffins (took about 36 minutes at 400*F). I can't be bothered with muffin tins and the liners and everything. Great recipe.

Yes you can. Honestly, the reason that I use the oats is because when you ground it up in the processor it turns into oat flour (it's less expensive than buying the flour). So, I don't know exactly how much, but maybe you could just go with 2 1/2 cups. If you try it I'd love to hear how it went.

I'm so sorry Heidi. I do not at this time. I'll be looking into adding this to my blog. I'll be honest, I put this blog together to supplement my Facebook page, Fit and Healthy with Debbie Reichert, and I didn't think it would grow so popular so quickly. I have some work to do......But please try the recipe anyway and let me know if you like it!!

I use the add-on "Print Friendly & PDF" in Google Chrome's browser... You can click on things to delete from the print version - pics, text, etc!! Super easy & makes a readable copy! :) Hope that helps!Debbie - I've seen other bloggers use this same Print Friendly link in their blogs for recipes... NO idea how it works, but is super handy! :)

OK after reading all these reviews I will be baking these tomorrow with my 4 year old son - can't wait! Glad I pinned this! Thanks for recipe happy baking to you - and what do I look for t ofollow you on FB

Made these and they turned out amazing. I made them plain, with cranberries, and with chocolate chips. I'm making them again right now and trying to decide what yumminess I can add to them this time. Thank you!

Thanks for the great recipe. I had a banana bread craving last night and was about to give in and make the usual butter and brown sugar ladened recipe but then I came across your loverly post. In comparison this was guilt free! This afternoon I also tried the recipe with tin peaches and It was also fantastic!

Hello! Just made these with walnuts! Just had some with peanut butter. yummy! I'm trying to get into healthy baking and although these weren't as sweet as I would like, they make perfect sense for breakfast! Maybe I'll just eat mine with nutella... so much for healthy :p

I love the idea of spreading a little PB on these babies. Good call! As far as substituting the all purpose flour, I'm sure you could, however it takes the healthy out of the recipe by leaps and bounds :-(

Oat flour needs more liquid and often another egg, but I'm learning how to use oat flour instead of wheat. Oat flour absorbs more liquid (not as much as coconut flour though) and is more crumbly than wheat or higher gluten flours. So that seems to be key when substituting oat for wheat. It usually works. Sometimes not. Banana bread has been difficult to get right for me.

I see that two other people have asked with no response. We are a dairy free household...has anyone tried a sub for the yogurt? Applesauce maybe? If so, please let us know! If I try it, I'll let you know ;-)

Sorry, but the Nutrition and Food Science teacher has to make a point of clarification: Honey and granulated sugar are both considered to be sugars (simple carbohydrates), as is brown sugar, molasses, corn syrup, to name a few. All are considered to be "natural" since they come from plant sources and all provide 4 calories per gram. Either granulated sugar (sucrose) or honey can promote tooth decay, as could the sugars in fruit (fructose) and milk (lactose) in situations of improper dental care. The question is are you looking at the amount of processing involved in creating the sugar? Are you concerned with effects on blood sugar levels? As with anything in this world today, there's advantages and disadvantages to all sugars and sugar substitutes, but this recipe does contain sugar....just not granulated sugar.

I should have been more specific in my post that I didn't add any REFINED sugar to the recipe. Yes, I am looking at the amount of processing. I tend to stay away from processed foods. I choose local raw honey in all of my baking as you will see if you skim through some of my recipes.

I am looking for a yogurt substitute as well, my son can't have casein, a milk protein. I know that some egg substitutes are 1/4 c yogurt or 1/2 banana, so I will try the reverse. also a company called So Delicious (http://www.sodeliciousdairyfree.com/products/coconut-milk-yogurts/plain-yogurt) makes a coconut milk 'yogurt' so it might be worth a try. I haven't tried it though.

Made them today! Very good! Added 2 scoops of protein powder and used a jar of baby food applesauce in place of the honey. Very moist and they taste great! I chopped up 1/8 of a cup of dark chocolate chips in the Magic Bullet and "dusted" the tops of the muffins for a little sweetness before baking.

I'm chewing as I type. AH-MAZING! Thank you! Thank you! Thank you! I split it into two batches: One w/blueberries and one w/walnuts and cinnamon. Both are so delicious but I HIGHLY recommend the walnut and cinnamon combo if you love banana nut bread.

These are great! I used an online calorie counter (for a recipe of 12) and got about 300 calories, 366 if I include the cup of walnuts I added. Here is a link to the calorie counter: http://caloriecount.about.com/cc/recipe_analysis.php

I have made these twice so far with my 9 year old son. We both love the ones with chocolate chips. I having been giving them to others to sample. So far they have liked them. Thanks so much for sharing your recipes.

I baked these a couple weeks ago and have to admit they were a bit of a disappointment, although my boyfriend liked them (maybe he's just saying that so I don't feel bad- haha!) I LOVE the fact that they are so healthy for you though, so I am going to try again! I'm thinking this time I will make the muffins twice the size and maybe they won't be as dry. That was my biggest problem- I overcooked them a bit as well. First I just need to find bigger muffin tins and maybe this will solve my problem. Thanks for posting!

I wouldn't sub applesauce because oat flour needs the eggs to stick together better. Eggs in oat recipes are not just for moisture. My oat recipes tend to fall apart (especially banana bread) if I don't have enough to stick it together. That usually means extra eggs.

Thanks! awesome recipe. I did not use eggs, added nonfat milk for moisture, added 1tbsp of brown sugar, instead of honey. I wrapped each muffin with saran wrap for ready to go breakfast and snack. 97 cal per muffin.

For a dairy-free variation combine 1 cup almond-milk, 1/2 cup applesauce, and 1.5-2 Tbsp corn starch in a food processor, run for 10 - 15 seconds. Transfer to a pan and cook over medium until mixture starts to bubble. Continue cooking until thickened, mixing quiet often. (5-ish minutes) Let cool. If your mix is less than 1 cup, just stir in enough applesauce to make a cup. (You could also do this with ripe bananas (Try 1-1.5) instead)

love this thank you thank you I love sweets, and I'm really trying to cut back I've always been a natural whole food eating type of gal but I love me so sweets this recipes gives me what I want with out the guilt or calories, it is basically eating your morning oatmeal but in muffin form I love this..... I made a double batch this morning and used 1/2 cup honey for it and totally sweet enough this coming from Mrs. Sweet Tooth:)

I did these last weekend. So good! I added an extra 1/8 cup of honey because I really like sweets. I ended up with 18 of them because I hate trying to scrub muffin goop off the top of the pan, so I just made them small.

I ground up my oats in a food processor, and then did everything else in a mixing bowl with electric beaters because I only have a 1 cup food processor.

I also used milk chocolate chips AND walnuts before baking, and I sprayed the foil liners as well with cooking spray, so that they would come off really easily.

I should have checked them at the 15 or 16 minute mark instead of leaving them for 18, because they were a little overdone, but they were still very very tasty.

I just made these--both the chocolate chip and walnut! Delish! For the sweetener, I used a 1/2 cup of pure maple syrup (not the fake high fructose corn syrup version) and they taste amazing. Thanks for the recipe!

Hey, I have a question about these muffins. I know for most muffins the key to a nice, fluffy muffin is to not overmix the batter. Since these are done in a food processor, they are very well mixed. So, I'm wondering if they fairly dense, and chewy? I was thinking I would try processing the oats dry (to get oat flour), then processing the wet ingredients separately, then doing my normal process of just gently mixing the wet and try ingredients together until wetted, but not over-mixed. Thanks.

I did my oats first in the processor, then added then to a bowl with the wet ingredients and just used a hand mixer to combine. They turned out great! They are a little denser, but I think it's more due to the oats, not the mixing process. Not chewy at all.

While I do not hate these muffins, I do not love them either. I used AP flour, as I don't have oatmeal to grind (and I'm not really health-conscious regarding flour) so maybe the conversion was part of my problem 'cause I did end up adding some buttermilk since the batter was way too thick. I found that the tops were brown in 10 minutes at 400 degrees, so I turned the oven down to 325 for the last 10 minutes. They're done and tasty (with chocolate chips and strawberries added), but an odd texture for muffins and sunk after being out of the oven. It's a strong banana flavor, which I am really happy about. I'm not sure if I would make these again with the textural issue.

Are you able to make notes on your recipe that is there? It seems many people ask the same questions over and over and it would be easier on you to add the notes. Just a thought. Hope to make these after I move because I usually don't like muffins (too dry for me to swallow even when baked properly. These look nice and moist. Thank you!

These were fantastic. Thanks for sharing! I was low on greek yogurt, so I substituted half of it with olive oil. I was also low on honey and substituted 1/3 of it with real maple syrup. Finally, I added mini dark choc chips and pecans. What a treat! Love that there is no flour used here.

I never once stated anywhere that these were "sugar free" muffins. I said that I didn't add any refined sugar as called for in the orignal recipe. Honey is a natural sweetner. As a clean eater, this is what I look for...using natural ingredients as sweeteners, such as honey and dates. There is a HUGE difference between using white, refined sugar and raw, local, natural honey. Also I don't count calories so that part is a non-issue for me. Using raw honey also aids in allergies, which is a huge benefit to me at the beginning of spring and fall.